Chestnut Free Sheet Pan Ginger-Scallion Chicken Dinner
Sheet pan dinners are a weeknight lifesaver, and this ginger-scallion version delivers serious flavor with minimal cleanup. Bone-in, skin-on chicken roasts up golden and juicy alongside sweet potato, carrots, and zucchini — a colorful, satisfying spread that comes together on a single pan. The real star is the glaze: coconut aminos, fresh ginger, garlic, honey, turmeric, and apple cider vinegar whisked into something deeply savory and just a little sweet. Marinating the chicken before it hits the oven means every bite is packed with flavor all the way through, and that reserved glaze brushed on at the end gives the skin an irresistible glossy finish. A final hit of lime juice and fresh scallions brightens everything right before serving, cutting through the richness beautifully. Every ingredient here is naturally free from chestnuts and chestnut-derived products, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. This one is the kind of recipe you'll find yourself coming back to again and again.
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Learn more →Ingredients
4 servings
For the chicken and vegetables
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch half-moons
- 2 medium carrots, peeled and cut into 1-inch pieces
- 3 tbsp coconut oil, melted
- 1 tsp fine sea salt
For the ginger-scallion glaze
- ¼ cup coconut aminos
- 2 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp turmeric
- 4 scallions, thinly sliced, white and green parts separated
- 3 cloves garlic, finely minced
For serving
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, grated ginger, apple cider vinegar, honey, turmeric, minced garlic, and the white parts of the scallions until combined. Reserve 3 tablespoons of the glaze in a separate small bowl and set aside for finishing.
- 2
Pat the chicken pieces completely dry with paper towels and place them in a large mixing bowl. Pour the remaining glaze over the chicken and toss to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
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